Brewing yeast and fermentation:
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Oxford
Blackwell Science
2009
|
| Edition: | Reissued in paperback, [Nachdr.] |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XII, 644 S. Ill., graph. Darst. |
| ISBN: | 1405152680 9781405152686 |
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MARC
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| 100 | 1 | |a Boulton, Chris |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Brewing yeast and fermentation |c Chris Boulton and David Quain |
| 250 | |a Reissued in paperback, [Nachdr.] | ||
| 264 | 1 | |a Oxford |b Blackwell Science |c 2009 | |
| 300 | |a XII, 644 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
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Record in the Search Index
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| adam_text | Contents
Preface x
Acknowledgements
xii
Beer and brewing
1
1.1
Introduction
1
1.2
Historical perspective
5
1.3
Current developments
15
1.4
Legislation
17
19
19
19
27
27
28
29
30
33
34
36
37
42
43
46
48
51
54
56
57
58
60
60
63
The biochemistry of fermentation
69
3.1
Overview
69
3.2
Mass balance
71
3.3
Assimilation of wort nutrients
73
3.3.1
Sugar uptake
73
3.3.2
Uptake of wort nitrogenous components
76
iii
The
brewing process
2.1
Overview
2.2
Beer
types
2.2.1
Beverages related to beer
2.2.1.1
Saké
2.2.1.2
Sorghum beer
2.3
The brewing process
2.3.1
Malting
2.3.2
Adjuncts
2.3.3
Brewing water
2.3.4
Hops
2.3.5
Production of sweet wort
2.3.6
Wort boiling
2.3.7
Fermentation and post-fermentation processes
2.4
Wort
composition
2.4.1
Carbohydrates
2.4.2
Nitrogenous components
2.4.3
Polyphenols
2.4.4
Lipids
2.4.5
Sulphur compounds
2.4.6
Minerals
2.4.7
Miscellaneous
2.5
High-gravity brewing
2.6
Glossary of brewing terms
IV
CONTENTS
3.3.3
Uptake of lipids
79
3.3.4
Metal ion uptake
80
3.4
Carbohydrate dissimilation
81
3.4.1
Carbon catabolite repression
86
3.4.2
Storage carbohydrates
89
3.4.2.1
Glycogen
89
3.4.2.2
Trehalose
92
3.4.3
Fermentable growth medium induced pathway
96
3.5
Requirement for oxygen
97
3.5.1
Synthesis of sterols and unsaturated fatty acids
100
3.6
Ethanol
tolerance
108
3.6.1
Ethanol
formation during fermentation
109
3.6.2
Ethanol
toxicity
110
3.7
Formation of flavour compounds
113
3.7.1
Organic and fatty acids
116
3.7.2
Higher alcohols
117
3.7.3
Esters
121
3.7.4
Carbonyls
125
3.7.4.1
Vicinal diketones
128
3.7.5
Sulphur compounds
137
3.7.6
Shock excretion
142
Brewing yeast
143
4.1
Morphology, cytology and cellular function
143
4.1.1
Cell morphology
145
4.1.1.1
Cell composition
146
4.1.2
Cytology
149
4.1.2.1
Plasma membrane
149
4.1.2.2
Periplasm
151
4.1.2.3
Mitochondria
152
4.1.2.4
Vacuoles
155
4.1.2.5
Other cytoplasmic inclusions
156
4.1.3
Intracellular location of enzymes
158
4.2
Taxonomy and differentiation
158
4.2.1
Taxonomy of the Saccharomvces
158
4.2.1.1
Identification of yeasts
165
4.2.2
Taxonomy of ale and lager yeasts
166
4.2.3
Diversity and differences between ale and lager yeasts
168
4.2.3.1
Culture collections of brewing yeasts
171
4.2.4
Differentiation
-
an introduction
172
4.2.5
Traditional methods
173
4.2.5.1
Plate tests
173
4.2.5.2
Flocculation tests
175
4.2.5.3
Fermentation performance
177
4.2.5.4
Assimilation fermentation
180
4.2.5.5
Immunology
181
CONTENTS
4.3
4.4
4.2.5.6
Other approaches
182
4.2.6
Modern methods
183
4.2.6.1
Genetic fingerprinting
-
RFLP
183
4.2.6.2
Genetic fingerprinting
-
PCR
184
4.2.6.3
Genetic fingerprinting
-
karyotyping
187
4.2.6.4
Genetic fingerprinting
-
AFLP
189
4.2.6.5
Pyrolysis mass spectroscopy
189
4.2.6.6
Other approaches
193
Genetics
-
genome, cell cycle and modification
194
4.3.1
Introduction
194
4.3.1.1
Genetic nomenclature and definitions
195
4.3.2
The genome
195
4.3.2.1
Yeast genome project
195
4.3.2.2
Yeast genome project, human disease and
pathogenicity
202
4.3.2.3
Yeast genome project and brewing yeast
206
4.3.2.4
Chromosome number
207
4.3.2.5
Ploidy
208
4.3.2.6
Chromosomal instability
212
4.3.2.7
Mitochondrial instability
217
4.3.3
Cell cycle
220
4.3.3.1
Cell division
220
4.3.3.2
Cell division and brewery fermentation
223
4 3 3 3
Stationary phase
225
4.3.3.4
Ageing
227
4.3.3.5
Death and autolysis
231
4.3.4
Genetic modification
232
4.3.4.1
Drivers for strain development
232
4.3.4.2
Approaches to strain development
234
4.3.4.3
Legislation, public perception and commercial
implementation
236
Cell wall and flocculation
237
4.4.1
The cell wall
-
an introduction
237
4.4.2
Composition
239
4.4.2.1
Glucans
239
4.4.2.2
Mannoprotein
239
4.4.2.3 Chitin
241
4.4.2.4
Proteins
242
4.4.3
Cell wall and fermentation
243
4.4.3.1
Acid washing
244
4.4.3.2
Fining
244
4.4.3.3
Commercial applications
245
4.4.4
Flocculation an introduction
245
4.4.5
Overview
247
4.4.6
Mechanism
248
4.4.6.1
Lectin-like proteins
248
VÍ
CONTENTS
4.4.6.2
Receptors
251
4.4.6.3
Interaction between receptors and lectin-like proteins
251
4.4.6.4
Genetics
253
4.4.6.5
Premature flocculation
253
4.4.6.6
Hydrophobicity
253
4.4.6.7
Zeta
potential
254
4.4.7
Measurement
255
4.4.7.1
Current methods
256
4.4.7.2
New approaches
257
5
Fermentation systems
260
5.1
General properties of fermentation vessels
260
5.1.1
Materials used for vessel construction
261
5.1.2
Vessel hygiene
266
5.1.3
Fermenter
capacity
267
5.1.4
Fermenter
geometry
269
5.1.5
Monitoring and control
276
5.2
Fermentation rooms
279
5.2.1
Hygienic design of fermenting rooms
280
5.2.2
Temperature control of fermenting rooms
283
5.2.3
Control of carbon dioxide concentration
283
5.3
Traditional fermentation systems
284
5.3.1
Open
fermenters 284
5.3.2
Closed square
fermenters 286
5.3.3
Ale dropping system
287
5.3.4
Yorkshire square
fermenters 287
5.3.5
The Burton Union system
289
5.4
Large-capacity
fermenters 290
5.4.1
Cylindrical
fermenters 291
5.4.2
Cylindroconical
fermenters 295
5.4.3
Dual-purpose vessels
309
5.4.3.1
Asahi vessels
310
5.4.3.2
The Rainier
uni-tank
311
5.4.3.3
Spheroconical
fermenters 313
5.5
Accelerated batch fermentation
314
5.6
Continuous fermentation
316
5.6.1
Theoretical aspects
319
5.6.2
Continuous fermentation systems
324
5.6.2.1
Experimental continuous fermentation systems
324
5.6.2.2
Commercial continuous fermentation systems
334
5.7
Immobilised systems
346
5.7.1
Theoretical aspects
348
5.7.1.1
Methods of immobilisation
348
5.7.1.2
Effects of immobilisation on yeast physiology
351
5.7.1.3
Reactortypes
359
5.7.2
Commercial systems
362
CONTENTS
Vil
5.7.2.1
Alcohol-free
beer 362
5.7.2.2
Continuous maturation
364
5.7.2.3
Primary fermentation with immobilised yeast
366
5.8
Pilot scale fermentation systems
369
5.9
Laboratory fermentation systems
370
5.9.1
Mini-fermenter
370
5.9.2
Stirred laboratory
fermenters 371
5.9.3
Tall tubes
372
Fermentation management
377
6.1
Wort collection
377
6.1.1
Wort cooling and clarification
377
6.1.2
Wort
oxygénation
382
6.1.3
Control of extract in
fermenter
386
6.1.4
Control of yeast pitching rate
388
6.1.4.1
Direct weight of yeast cake
388
6.1.4.2
Metered
addition of yeast slurry
389
6.1.4.3
Cone to cone pitching
390
6.1.4.4
Use of near infra-red turbidometry
391
6.1.4.5
Use of radiofrequency permittivity
394
6.1.5
Timing of wort collection
399
6.2
Post-collection additions
402
6.3
Monitoring fermentation progress
404
6.3.1
Monitoring temperature
404
6.3.2
Monitoring wort gravity
405
6.3.2.1
Sampling from
fermenters 406
6.3.2.2
Off-line gravity measurement
408
6.3.2.3
Automatic measurement of gravity
409
6.3.3
Monitoring CO2 evolution rate
413
6.3.4
Monitoring exothermy
415
6.3.5
Monitoring
pH 416
6.3.6
Monitoring rate of oxygen assimilation
417
6.3.7
Monitoring yeast growth
418
6.3.8
Monitoring
ethanol
formation
419
6.3.9
Monitoring vicinal diketone concentration
420
6.3.10
Miscellaneous
422
6.4
Fermentation control
422
6.4.1
Effect of process variables on fermentation performance
423
6.4.1.1
Temperature
424
6.4.
1
.2
Yeast pitching rate
426
6.4.1.3
Wort dissolved oxygen concentration
428
6.4.1.4
Pressure
430
6.4.2
Automatic control regimes
432
6.4.2.1
Economics
433
6.4.2.2
Fermentation control by yeast
oxygénation
433
6.4.2.3
Interactive control regimes
440
VIU
CONTENTS
6.5 Fermentation
management
445
6.5.1
Traditional top-cropping systems
446
6.5.2
Traditional lager fermentations
447
6.5.3
Modern closed fermentations
448
6.5.4
Troubleshooting abnormal fermentations
449
6.6
Recovery of carbon dioxide
453
6.7
Yeast recovery
455
6.7.1
Top-cropping systems
456
6.7.2
Bottom-cropping systems
457
6.8
Fermenter
run-down
461
6.9
Secondary fermentations
464
6.9.1
Cask conditioning
464
6.9.2
Bottle-conditioned beers
466
7
Yeast management
468
7.1
Laboratory yeast storage and supply
468
7.1.1
Maintenance of stock cultures
468
7.1.1.1
Third-party storage
468
7.1.1.2
Storage by subculturing
469
7.1.1.3
Storage by drying
469
7.1.1.4
Storage by freezing in liquid nitrogen
471
7.1.2
Deposit, recovery and validation of identity
472
7.2
Yeast propagation
474
7.2.1
Theoretical
474
7.2.2
Propagation systems
477
7.2.2.1
Laboratory propagation
477
7.2.2.2
Brewery propagation
479
7.2.2.3
Use of dried yeast
486
7.3
Yeast handling in the brewery
486
7.3.1
Storage as pressed cake
489
7.3.2
Storage as a slurry
489
7.3.2.1
Properties of yeast slurries
492
7.3.2.2
Inter-brewery transport of yeast
493
7.3.3
Acid washing
494
7.4
Assessing yeast condition
496
7.4.1
Assessing yeast viability
497
7.4.2
Yeast vitality tests
501
7.4.2.1
Tests based on cellular composition
502
7.4.2.2
Measures of cellular activity
504
7.4.2.3
Fluorometric vitality tests
505
7.4.2.4
Vitality tests
-
a summary
507
7.5
Surplus yeast
508
8
Microbiology
510
8.1
Product spoilage
510
8.1.1
Susceptibility
510
CONTENTS
IX
8.1.2
Spoilage micro-organisms
-
bacteria
511
8.1.2.1
Gram-negative bacteria
513
8.1.2.2
Gram-positive bacteria
517
8.1.3
Spoilage micro-organisms
-
yeast
520
8.1.3.1
Saccharomyces wild yeast
521
8.1.3.2
Non-saccharomyces wild yeast
523
8.1.4
Sources
526
8.1.4.1
Biofilms
526
8.1.4.2
Air and process gases
530
8.1.5
Food safety
534
8.1.5.1
Nitrosamines
534
8.1.5.2
Biogenic amines
536
8.1.5.3
Pathogens
537
8.2
Minimising the risk
537
8.2.1
In the brewery
538
8.2.1.1
CiP and other processes
540
8.2.1.2
Pasteurisation
549
8.2.1.3
Sterile filtration
559
8.2.2
In the trade
560
8.3
Sampling and testing
565
8.3.1
Philosophy
566
8.3.1.1
Inspection (QC) v. prevention (QA)
566
8.3.1.2
Sampling plans and specifications
566
8.3.2
Methods
-
traditional
567
8.3.2.1
Hardware
569
8.3.2.2
Media
569
8.3.2.3
Validation
574
8.3.3
Methods
-
real time and rapid
575
8.3.3.1
ATP
bioluminescence
575
8.3.3.2
Other rapid methods
582
8.3.4
Methods
-
current developments
584
8.3.4.1
Phenotypic methods
584
8.3.4.2
Genotypie
methods
584
References
5X6
Index 63H
|
| any_adam_object | 1 |
| author | Boulton, Chris Quain, David |
| author_facet | Boulton, Chris Quain, David |
| author_role | aut aut |
| author_sort | Boulton, Chris |
| author_variant | c b cb d q dq |
| building | Verbundindex |
| bvnumber | BV035358418 |
| classification_rvk | WF 9725 |
| ctrlnum | (OCoLC)635324157 (DE-599)BSZ25547962X |
| discipline | Biologie |
| edition | Reissued in paperback, [Nachdr.] |
| format | Book |
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| id | DE-604.BV035358418 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T21:32:04Z |
| institution | BVB |
| isbn | 1405152680 9781405152686 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-017162456 |
| oclc_num | 635324157 |
| open_access_boolean | |
| owner | DE-703 |
| owner_facet | DE-703 |
| physical | XII, 644 S. Ill., graph. Darst. |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Blackwell Science |
| record_format | marc |
| spelling | Boulton, Chris Verfasser aut Brewing yeast and fermentation Chris Boulton and David Quain Reissued in paperback, [Nachdr.] Oxford Blackwell Science 2009 XII, 644 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Yeast Brewing Bierhefe (DE-588)4140270-4 gnd rswk-swf Gärung (DE-588)4155803-0 gnd rswk-swf Alkoholische Gärung (DE-588)4222478-0 gnd rswk-swf Bierherstellung (DE-588)4122920-4 gnd rswk-swf Saccharomyces cerevisiae (DE-588)4178812-6 gnd rswk-swf Bierherstellung (DE-588)4122920-4 s Bierhefe (DE-588)4140270-4 s Gärung (DE-588)4155803-0 s DE-604 Saccharomyces cerevisiae (DE-588)4178812-6 s Alkoholische Gärung (DE-588)4222478-0 s 1\p DE-604 2\p DE-604 Quain, David Verfasser aut Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017162456&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Boulton, Chris Quain, David Brewing yeast and fermentation Yeast Brewing Bierhefe (DE-588)4140270-4 gnd Gärung (DE-588)4155803-0 gnd Alkoholische Gärung (DE-588)4222478-0 gnd Bierherstellung (DE-588)4122920-4 gnd Saccharomyces cerevisiae (DE-588)4178812-6 gnd |
| subject_GND | (DE-588)4140270-4 (DE-588)4155803-0 (DE-588)4222478-0 (DE-588)4122920-4 (DE-588)4178812-6 |
| title | Brewing yeast and fermentation |
| title_auth | Brewing yeast and fermentation |
| title_exact_search | Brewing yeast and fermentation |
| title_full | Brewing yeast and fermentation Chris Boulton and David Quain |
| title_fullStr | Brewing yeast and fermentation Chris Boulton and David Quain |
| title_full_unstemmed | Brewing yeast and fermentation Chris Boulton and David Quain |
| title_short | Brewing yeast and fermentation |
| title_sort | brewing yeast and fermentation |
| topic | Yeast Brewing Bierhefe (DE-588)4140270-4 gnd Gärung (DE-588)4155803-0 gnd Alkoholische Gärung (DE-588)4222478-0 gnd Bierherstellung (DE-588)4122920-4 gnd Saccharomyces cerevisiae (DE-588)4178812-6 gnd |
| topic_facet | Yeast Brewing Bierhefe Gärung Alkoholische Gärung Bierherstellung Saccharomyces cerevisiae |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017162456&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT boultonchris brewingyeastandfermentation AT quaindavid brewingyeastandfermentation |